CHICKEN PESTO PASTA WITH ROASTED YELLOW ZUCCHINI

When a box arrives at your door containing a box of super greens pasta, yellow zucchini, and a lemon you can’t help, but think about what you’re going to create with it. I had a vague idea of what went into pesto, so I kind of just tossed a bunch of things into a blender, and crossed my fingers it would work out.

We don’t eat a lot of pasta in our house, but I think it makes a great treat and it’s perfect if you need to feed a crowd. Some of the things I liked about the Catelli Supergreen Pasta was that it was GMO free, and the ingredient list was super simple (100% wheat spinach, zucchini, broccoli and kale).

I also think that because the sauce is green you might be able to trick kids (or your hubby) into eating it we all know how picky they can be. If green things aren’t their thing this could be the ticket.

I didn’t have pine nuts, or fresh basil on hand, but I figured walnuts and dry basil would work just fine. And it did looking at these photos know I really want to be eating this again for lunch today lol. If you have fresh definitely go for it, it would be REALLY delicious, but if you’re lazy like me simply follow the recipe below.

CHICKEN PESTO PASTA WITH ROASTED YELLOW ZUCCHINI

INGREDIENTS

1 box Super Greens Pasta

1 chicken breasts, cubed

2 green or yellow zucchini

Parmesan for topping

Olive Oil

Salt and pepper

BASIL PESTO

1/2 cup olive oil

1/2 cup of dried basil or 3 handfuls of fresh

1 TBS garlic powder

1 TBS onion powder

1 handful of walnuts

1 handful of parmesan cheese

splash of lemon juice

salt and pepper to taste

DIRECTIONS

Start with your zucchini first (it will take the longest).

Simply slice zucchini into coins, and
toss with olive oil salt and pepper, and spread out on a baking sheet.
Cook for about 15-20 minutes on 350 and then flip and cook the other
side for another 15-20 minutes until cooked to desired texture.

Prepare pesto in blender or food processor. If using a blender be sure to start with olive oil first, and add all ingredients and blend until combined. Feel free to add more olive oil an necessary. You could also make your pesto ahead of time, as this would allow for it to get thicker (if that’s preferred) if you like it thinner just add more olive oil.

Cook pasta according to directions, drain and set aside.

Season the chicken with salt and pepper, and saute until cooked thoroughly.

Combine chicken, and pesto sauce, and either serve over your cooked pasta or toss to combine (entirely your choice).

Top with more parmesan, and serve with your zucchini coins on the side. This recipe keeps very well, so you could for sure make a bunch of it, and eat it as leftovers or for lunch the next day (I definitely did).

Want to try this recipe? get a coupon here to save $1 on your next box.

Hope you enjoyed this recipe! Any questions feel free to comment below or reach out to me on social media @shortpresents